This site features recipes from loved ones who have passed, shared recipes from family, and my own recipes for all to enjoy. And though this site cannot be called a 'Real Food" site as there are definitely some recipes on here with ingredients that would not make the cut, I try to use real food in all the recipes I post, or at least give alternatives in order to make these recipes healthier than they may have been originally. I support organic, local, and farmer's markets, including home-grown.

Wednesday, August 10, 2011

Zucchini Cake

I got this recipe from a friend back in 1982. It is a delicious spice-style cake. It can be frosted with the sour cream frosting, it can be left plain, or sprinkled with powdered sugar.

Preheat oven to 350F degrees.In large bowl, combine sugar, oil, vanilla, and eggs. In a medium bowl, combine flour, baking powder, cinnamon, cloves, and nutmeg. Add dry ingredients to batter and mix well. Stir in raisins and nuts, if used. Pour into a greased Bundt pan and bake at 350 degrees for 50-60 minutes, till tests done with a toothpick. Let cool in pan for 10 minutes before inverting onto cooling rack. Sprinkle with powdered sugar or frost with the Sour Cream Frosting. Keep leftovers covered in refrigerator. Freezes well.*This can be made in two 8" x 4" pans, or into muffins, or into small loaf pans. You can frost these items or leave them as is.*Zucchini can be chunked and then placed in a blender or food processor and pureed before adding to recipe if you do not want to be able to see the veggie in your cake.